Quick, 15 minute pasta recipe with creamy white wine sauce, sage and lemon. Perfect for date night, warm summer days, or even as a side dish!
- 1 lb farfalle pasta
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 tablespoon all purpose, unbleached flour
- 1/4 cup white wine (I used chardonnay)
- 1/2 cup skim milk
- 6 tablespoons vegetable (or chicken) broth
- Juice of half a lemon
- 6 sage leaves, minced
- 2 cups baby spinach
- 8 ounces cherry tomatoes, halved
- 2 ounces goat cheese, crumbled
- Coarse salt, fresh ground pepper to taste
- Cook farfalle pasta according to box instructions. Save 1/4 cup of the pasta water and reserve for later. Drain pasta and set aside.
- Melt butter in a large skillet over medium high heat. Add garlic and sauté one minute, until fragrant.
- Stir in flour, cooking until golden, about 1-2 minutes.
- Pour white wine into the pan, scraping any browned bits off the bottom of the pan.
- Pour in broth, stir to combine, and bring to a boil. Lower heat to a simmer and cook 2-3 minutes, until somewhat thickened.
- Still on low heat, slowly pour in milk and stir to combine. Bring to a simmer.
- Add spinach, lemon juice, and minced sage to the pan. Cook until sauce is somewhat thickened and spinach has wilted, about 2-3 minutes. Remove from heat. Add salt and pepper to taste.
- Add cooked pasta, reserved pasta water, tomatoes, and goat cheese to the pan. Gently stir until pasta is warmed through and everything is coated in the sauce.
- Garnish with any leftover minced sage and fresh ground black pepper. Can be served warm or chilled!